The region of Sønderjylland has become known for its concept of Sønderjydsk kaffebord, serving copious amounts of coffee and regional cakes on gatherings and festive afternoons. Much more substantial, and delicious dinners are served on weekends, special occasions or when guests have been invited. The cooking style of the Danes was affected in time by many nations, but this fact has not determined great differences from one region of the country to another. Lunch is usually a cold meal consisting of a few simply prepared pieces of smørrebrød (often referred to as håndmad, i.e.  As regards home cooking and meat, the Danes primarily eat pork (42%), followed by poultry (28%) and beef (26%). Sour-sweet spiced red cabbage is always included too and is widely available in jars and cans. These are plentiful, especially in the bigger cities, and usually offer soups, sandwiches, salads, cakes, pastries, and other light foods, in addition to the expected coffee, tea, beer and other beverages. harvnb error: no target: CITEREFJacobsenHusbySkaarupHolm1997 (, "Herbs, spices and vegetables in the Viking period", Bettina Buhl, "Pålæg – fladt eller højtbelagt – en historisk køkkenvandring", Unni Kjærnes (ed. Cauliflower, carrots and a variety of cabbages were often a part of the daily meal, especially when in season, in the days prior to widespread refrigeration. Desserts of stewed fruits or berries such as rødgrød date from the same period, as do a large variety of cakes and cookies. But you can add or supplement with veal or beef too. Some also have a snack in the middle of the afternoon or in the late evening. Soured milk products are popular, too, and are served either plain or with cereals or fruit. Porridges such as oatmeal and a traditional local porridge called Øllebrød are also popular on work days. , Smørrebrød (originally smør og brød, meaning "butter and bread") usually consists of a piece of buttered rye bread (rugbrød), a dense, dark brown bread. Ironically, the tasty frosted pastries known to much of the world as "Danish" are not Danish at all. Families had their own storage of long-lasting dry products, rye for making bread, barley for beer, dried peas for soup and smoked or salted pork. , Goose and duck are filled with a stuffing of apple boats and prunes before they are roasted in a hot oven. Det Kolde Bord usually include accompaniments such as potato salad, scrambled egg and a variety of salads. You also ought to try Denmark's world-class delicacy: oysters from the Limfjord and the North Sea. By the 1990s, ingredients were being imported from the south while new products were farmed at home, providing a basis for a developing interest in gourmet dishes. Apart from the standard food items for a Danish cold buffet, Christmas lunch julefrokost traditionally also includes some specialities, such as sylte (pork meat jelly), fried blodpølse, and Risalamande. Bread is a very important part of the Danish table. As a result, in recent years Danish chefs have helped to put Denmark on the world gastronomic map, with several Michelin-starred restaurants in Copenhagen and the provinces. To make lard: Take a pound of fresh or salted pork fat.  With the arrival of dairy cooperatives in the second half of the 19th century, milk also gained favor, although all kinds of dairy products have been consumed in lesser quantities for millennia. “The Danish people recently voted stegt flæsk the national dish of Denmark in a country-wide survey. Most commonly used herbs and other seasonings in Danish cooking:. Denmark is known for its Carlsberg and Tuborg beers and for its akvavit and bitters, but amongst the Danes themselves imported wine has gained steadily in popularity since the 1960s. It comprise a number of lined-up containers, usually between 20 and 50, each with a different kind of candy, and customers then service themselves with a paper bag and a small scoop. All over Denmark, trains and buses run all night during the julefrokost season and the police are on a special lookout for drunk drivers to avoid alcohol related accidents. When Danes prepare meals for special occasions, for example at Christmas time, they frequently follow Frøken Jensen's detailed descriptions. A slice or two of pålæg is placed on the buttered bread and decorated with the right accompaniments to create a tasty and visually appealing food item. In addition to world-renowned Carlsberg, one can taste the locally brewed quality beer at one of the many microbreweries which are scattered all over the country. Voted the national dish by Danes in 2014, this rustic plate of crispy-fried pork belly is usually offered “med persillesovs og kartofler,” or with creamy parsley sauce and boiled potatoes (the former is poured over the latter).  Dairy cattle rarely make good meat cattle - especially after several years as dairy cows- and for that reason, beef has traditionally been ground and cooked as patties or prepared as boiled roast or soup. The island of Bornholm, a part of Denmark located in the Baltic Sea, to the east of Zealand and south of Sweden, is noted for its smoked fish items. Fried Pork Belly (thick bacon) - and parsley sauce. It is usually accompanied by potatoes and sometimes by another vegetable such as carrots or lettuce. The introduction of wood-burning stoves and meat grinders contributed to a range of new dishes including frikadeller (meat balls), medisterpølse (fried ground meat sausage), hakkebøf (meat patties of beef), karbonader (breaded pork meat patties), meat loafs, roast pork, poached cod and stegt rødspætte (breaded flatfish). Many traditional dishes have been abandoned in Denmark in the last 4-5 decades, especially dishes requiring long preparations but also organ meat dishes. Skim milk, meat scraps only suitable for chopping up, and the replacement product margarine are products which Søren Mørch describes as residue products. Danish Rød pølse is a type of brightly red, boiled pork sausage very common in Denmark. Jensens Kogebog (Miss Jensen's Cookbook) is considered by many Danes to contain all the authentic recipes for traditional dishes as well as for baking bread, cakes and biscuits. Apple pie – oven baked. Stjerneskud is a slice of rye bread with fried plaice fillet, topped with shrimp, lettuce and caviar from the Limfjord. Mothers and fathers cook together and teach their children how to cook. Most of them are rooted in both the Norse pagan tradition and the Christian culture, including the most widely celebrated feast of Christmas, known as Jul in Denmark. Dinner usually consists of just one main course, often a meat dish with potatoes and a vegetable or salad. , For the average family, dinner is the one meal of the day where everyone can be gathered, due to the pressures of the modern life where both parents are likely to work, and the children are in school or pre-school institutions. Some Danes eat it on Christmas Eve, but it’s also a common dish on Sundays. You should also try to pair your smørrebrød with a shot of snaps which is a traditional Scandinavian spirit. The pork makes the meatballs really tasty. Danish pastries are not really Danish! Chopped onion is often fried with the apples. Traditional or popular drinks consumed in Denmark includes: The Danish food culture is sometimes criticized by gastronomes and nutritionists. Rugbrød forms the basis of smørrebrød (see above). On festive gatherings or when time permits, as on Sundays, for example, a variety of bread rolls can be included as well as wienerbrød, as Danish pastry is known in Denmark. Most hot meals consist of only one course: starters are fairly rare but desserts such as ice cream or fruit are a little more frequent. In recent decades, the traditional menus has given way to contemporary gourmet servings in many places, even though the champagne and the kransekage remains very popular. Another variety is the French hot dog (Fransk hotdog) which is a sausage stuffed into a special long baguette-like bread roll. It is a dark, heavy bread which is sometimes bought pre-sliced, in varieties from light-colored rye, to very dark, and refined to whole grain. They are typically a metal wagon with an open window to the street, and a counter where customers can stand and eat their sausages. Substantial meat and fish dishes includes flæskesteg (roast pork with crackling) and kogt torsk (poached cod) with mustard sauce and trimmings. Røde pølser are traditionally served on a small, rectangular paper plate with a bread (similar to a hot dog bun, but without a slice in it) on the side, and a squirt of both ketchup, Danish remoulade sauce and mustard.  It includes a lot of spices, in particular cinnamon, cloves and cardamom.. Nutrition information campaigns have been trying to get the Danes to become healthier by eating less meat, fat, and sugar, and more raw vegetables. Fruit that is traditionally associated with Danish cuisine: A combination of strawberries, red currants, black currants, blueberries and mulberries is known as "forest fruits" (skovbær) and is a common component in tarts and marmalades. Similarly to vegetables, fruit had to withstand long storage during the winter to become a part of the traditional cuisine. Roast of pork loin served with boiled potatoes in a rich brown gravy. What seemed like a concrete answer, I feel that there are several competitors out there beside this dish that could be Denmark's national dishes.… The cuisine of Denmark is rather homogenous. With a very long coastline and large number of smaller islands, Denmark has a long tradition of fishing and seafood takes a natural part of the Danish food tradition. There are many versions to enjoy while in Denmark. Denmark’s National Dish While there are many meat dishes, fried pork with parsley sauce and potatoes (stegt flæsk med persillesovs og kartoffler), is Denmark’s national dish. , Danish cuisine has also taken advantage of the possibilities inherent in traditional recipes, building on the use of local products and techniques that have not been fully exploited. You can taste the Danes' national dish in many restaurants around Denmark. Danish strawberries with cream and sugar, served in the summer when in season. The pudding consists mainly of sweetened and cooled rice porridge mixed with whipped cream, vanilla and chopped almonds. Strawberry pie – very popular in the summer. Street food has made an enormous impact on the way Danes eat in the 2010s, but street food has been part of Danish dining culture for many years.. Candy has been manufactured resembling a vast number of objects, such as flying saucers, tennis racquets, soccer balls, butterflies, and, even stranger, teeth and toothbrushes.. It has contributed with a considerable number of highly acclaimed restaurants in Copenhagen and the province, with some of them awarded Michelin stars. Pizzerias are equally popular and can be found in every town in the country, large or small. This popular dish is made of fried pork belly and is traditionally served with a white parsley sauce and potatoes.  His recent book Almanak contains 365 new cuisine recipes, one for each day of the year.. Meat is increasingly popular, pork still remaining the most frequently served. They are usually made of pork and served with green peas and boiled potatoes. , Potato recipes are ubiquitous in Danish cooking. Much of the inspiration came from France, as Danish chefs went on television explaining how to prepare dishes such as canard à l'orange or authentic sauce Béarnaise. : cheese-table) or ostetallerken (lit: cheese-plate) along with grapes, crackers and wine. In addition to soups also common outside of Denmark, specialities include: Fish, seafood and meat are prominent parts of any traditional Danish dish. 4. Instead of a healthier diet, however, the results too often have been feelings of guilt and a view of food as something which is just the correct fuel for the body's machinery. The original edition (only in Danish) is available online..  Traditional Danish main course dishes includes: Desserts from the traditional Danish cuisine that are still popular, includes: Cakes are usually not served for dessert in Denmark, but as an occasional sweet treat in between meals or at celebrations and particular festive events. Many associate Denmark with beer, and it may not be so strange when you consider that no other country in the world produces so much beer in relation to its size and number of inhabitants. The most common quick food restaurant is the "burger bar" or "grill bar", offering hamburgers, hot dogs and a wide variety of other fast food staples. Another strong cheese is Gamle Ole (lit: Old Ole - Ole is a man's name), a brand of pungent aged cheese that has matured for a longer period of time. Some well-known Danish cheeses include:, In relation to Apetina, Denmark lost a long legal battle with Greece, to use the term "feta" for Danish cheese produced using artificially blanched cow's milk. Denmark remain one of the last nations in the world along with various smaller communities in northern Eurasia to continue to produce and consume reindeer milk. Here one might say that something stinks or smells of Gamle Ole. A popular dessert is rødgrød, made from one or more kinds of berries or rhubarbs, boiled down to a red porridge. The crispy pork with parsley sauce and potatoes is a very old dish that has won the hearts, and tummies, of Danes for centuries. Better yet, visit Denmark to experience the food and the culture for yourself. Poultry consumption is dominated by chicken, with chicken filet and as the most popular choice. The potato was first introduced into Denmark by French immigrant Huguenots in Fredericia in 1720. Lard was widely used as cooking fat in the past, and modern Chinese cuisine still uses lard a lot. I love sill, especially in mustard sauce. Skidne æg is medium boiled eggs, served with mustard sauce, cress and ryebread. Another popular Danish dish is flæskesteg, which is a pork roast. The Danish coffee-bar chain of Baresso Coffee, founded in 1999, mainly serves coffee and tea related products and is present with many cafés in most larger towns across Denmark, but also in the Faroe Islands as well as Copenhagen Airport and MS Crown of Scandinavia. It was based on the need to make use of natural products available on or near the family farm. Good restaurants usually serve a three course dinner. It is distributed nationwide in the supermarkets under the name ‘regndyrsmælk’. What does it taste like: The crunchy pork belly gets an exotic taste with the subtle flavor of the parsley sauce. While the most commonly eaten cheese in Denmark is mild, there are also stronger Danish cheeses available, some of which are very pungent. If you want a truly Danish sight, keep an eye out for hot dog vendors walking down the middle of a main road, pulling their massive hot dog stands between home and their selling spot. Leverpostej (liver pâté) became available in grocery shops at the end of the 19th century but it was some time before its price was comparable with that of cold cuts. Wearing wading boots, you hunt for oysters in the shallow water. , Juleøl Christmas beer brews and herb infused akvavit spirit is commonly paired with the julefrokost. The laying is often well increased in relation to the size of the sandwich. The bread and sausage is eaten alternately, dipped into the condiments. In the 1940s, Henry Stryhn popularized leverpostej by making deliveries around Copenhagen on his bicycle. But Red Clover and English holly (Forget-me-not) also serve as flower emblems to Denmark. The paper bag is then weighed, and paid for. Danish remoulade is somewhat similar to American relish and the mustard served with sausages is hot and unsweetened. Danish bacon is generally of good quality (exported Danish bacon is of exceptional quality), and available in both the striped and back varieties. If there is a dessert, it is likely to be ice cream or a fruit dish.  Other common variations includes a variety of sour cream-based sauces, of which a curry flavoured type is very popular. Increasingly, restaurants are turning to trends based on a combination of continental cooking and the growing interest in products from the local environment served in accordance with seasonal availability.. , In the 1960s and 1970s, with the availability of deep frozen goods, the concept of fast food arrived together with an interest in Mediterranean dishes as Danes travelled more widely. A popular and traditional game is to put a whole, peeled almond in the common bowl of pudding. It is actually among the cheaper eats and if you become a fan, some restaurants even offer all-you-can-eat pork at affordable prices. Strawberries have a short season in the Danish climate, but a more intense fruit flavour. Det Kolde Bord is usually served at lunch time, but may well carry on into the evening. ), "Eating Patterns: A Day in the Lives of Nordic Peoples", Else-Marie Boyhus and Claus Meyer, "Breakfast", Else-Marie Boyhus and Claus Meyer, "Dinner", "Sild til julefrokosten på syv måder [Herring for the Christmas-lunch in seven ways]", "Dejlige julesild fra danske kroer [Lovely Christmas-herring from Danish Inns]", "Hjemmelavet sild til julen [Homemade herring for Christmas]", "Sådan laver du julesylten [This is how you make the Christmas-, "Årets Sildeopskrift [Herring recipe of the year]", "Fakta om kødforbrug [Facts about meat consumption]", "Det vegetariske breder sig: Salget af kød i Coop falder", "Vi spiser mindre kød [We eat less meat]", "Classic of the Week: "Hjerter i Flødesovs, "Denmark's Official National Food: Crispy Pork with Parsley Sauce", Hel nytårstorsk med baconsmør, peberrod, rødbeder, hakkede æg og fiskesennepssauce, "Derfor har vi så skøre nytårstraditioner", "Det spiser danskerne juleaften [This is what the Danes eat on Christmas Eve]", "Så forskelligt spiser vi julemaden [This is how different we eat Christmas-food]", "Julestemningen sidder i krydderierne [The Christmas spirit is in the spices]", "Et stykke med fortid: Blodig juleklassiker er på retræte [A piece of the past: Bloody Christmas-classic is on retreat]", "Skidne Æg – Smiling Eggs In Mustard Sauce", "Mad og menu til påskefrokosten, læs om den gode påskefrokost her", "Eurostat News Release: Consumer price levels in 2008 (104/2009)", "Det vrimler med madmarkeder: Her kan du finde dem", "Madklubber med ukendte venner er et nyt fænomen", "Madklubber er kropslig nydelse, vi kan dyrke sammen", "Det sønderjyske kaffebord - et samspil mellem nationalpolitik og kosttradition", "Danish småkager sells big time in China", "Kaffeslabberas Guide: Byens lækreste konditorier", Rugbrødslagkage med flødeskum og chokolade, Marcipan er ikke altid fyldt med mandler [Marzipan is not always filled with almonds], Ægte marcipan er en dyr fornøjelse [True marzipan is an expensive pleasure], "Coffee: Who grows, drinks and pays the most? It is now eaten regularly by the Danish people and considered to be the national dish of Denmark. The bird is served with a brown sauce based on the broth obtained by boiling the heart, neck, liver and gizzard, thickened with a little fat from the bird, flour and sour cream. The base is pure pork minced meat. , In 2010, 2011, 2012 and 2014 the Copenhagen restaurant Noma (short for nordisk mad – Nordic food) was named the world's best restaurant by the magazine Restaurant. The Danish open faced sandwiches, smørrebrød, are perhaps the most famous of the Danish food classics. Both Danish and imported candy are found in these box assortments, and the shape, texture and flavor differences are often very creative. Cuts are often prepared in the frying pan and accompanied by brown gravy and potatoes. It consists of fried slabs of pork belly, served with boiled potatoes and a parsley béchamel sauce. Leverpostej, a liver pâté prepared from pig's liver and lard, is also frequently used as a spread. noma – Four-time World’s Best Restaurant! Protected Designation of Origin entry on the European Commission website. A few years ago, Danes voted on their national dish, and the winning dish, a classic pork recipe called 'Stegt flæsk med persillesovs', was no surprise. These heaped rye bread treats date back to the 19th century, but the handy lunch item has had a face lift in recent years and is now hipper than ever. A dish now found at a Danish Michelin-starred restaurant and slowly spreading in other countries all over the world, this sandwich has its origins in the Scandinavian countryside. Processed meats comprise a lot of pork in Danish cuisine, including hams, smoked pork, many kinds of cold cuts, sausages and salamis, so the pork consumption percentage would be even larger if processed meat were included. ristede) and thinly sliced pickles on top. These hot dog-like sausages of the Vienna type are about 20 cm long, about the diameter of an index finger and stuffed in brightly coloured red skin. Even the city buses stop running between 17.30-22.00 so that everyone can enjoy dinner with their families. hand-food) with slices of cold meat, sliced sausage or hard boiled egg. At the restaurants it will be served with some sour and sweet things normally it will be pickles and some beetroots.  In Danish hotels, soft-boiled eggs and cold meats are usually served for breakfast, too. It is actually among the cheaper eats and if you become a fan, some restaurants even offer all-you-can-eat pork at affordable prices. Frikadeller are flat, pan-fried meatballs. You can try many different types at bakeries throughout the country. Elderly Danes who find the smell offensive might joke about Gamle Ole's smelling up a whole house, just by being in a sealed plastic container in the refrigerator. Bread at breakfast time most often comes in the form of a white loaf known as franskbrød (French bread), a baguette, or a variety of white or brown rolls (boller, birkes, rundstykker, håndværkere) or croissants.  Risalamande is a rice pudding served with hot or cold cherry sauce and it is very popular. Then let us introduce you to 8 traditional Danish dishes - most of which have names that are difficult to pronounce - such as smørrebrød, frikadeller, pastries and hot dogs. Good restaurants usually serve a three course dinner. The pickled condiment varies from region to region, and includes rødkål red cabbage in some places, but cucumber relish is the most widespread. Denmark has a large variety of cakes and in 1997, the bakers guild launched the now countrywide celebration of Kagens Dag (Day of the Cake) as an annual recurring event in April–May. From impossible to pronounce Danish desserts to our daily staple, rye bread, there's plenty to keep you occupied here. "Leverpostej" (hot) served with bacon and pickles, The everyday evening meal for most Danes consists of a main course and perhaps a dessert. More elaborate, finely decorated varieties have contributed to the international reputation of the Danish open sandwich or smørrebrød. For an experience a little bit out of the ordinary you can join an oyster safari. My findings online about Denmarks national dish led me to this dish. Frikadeller are the Danish national dish and very easy to prepare and make. The everyday evening meal for most Danes consists of a main course and perhaps a dessert.  It is enjoyed at home, in the workplace or in restaurants and is usually based primarily on rugbrød, which is sour-dough rye bread. Meat, especially pork, is by far the most common ingredient of hot meals. Danish hot dog stands are a cultural institution and have been feeding hungry Danes for a century in 2021. The lunch will typically consist three courses, starting with "det kolde bord" with pickled herring, prawns, hard-boiled eggs, tuna, liverpaté and various cold cuts. Another reasonable place to eat is at a café. 8 traditional Danish dishes that you shouldn't miss! A selection of the more common options is given below. Pork Loin with Crackling is a traditional Danish Christmas dish. A concept known as Bland selv slik (literally "mix-yourself candy") is common in Danish supermarkets and kiosks. , In Denmark, the Christmas dinner is served on the evening of 24 December (Christmas Eve). the national dish of denmark. The "national dish of Denmark" is stegt flæsk - pieces of pork, fried until crisp, and then served with boiled potatoes and parsley sauce. It can be bitingly strong. Sauces and condiments are an important part of the Danish meal: Denmark is known for quality dairy products, and that includes cheese. Danish food is known for meats, rye bread, and fruit-and-cream desserts. He believes that it arose because the export policy of the Danish food sector was to use the Danes as a "gutter" for left over products after high quality bacon and butter had been sold abroad. Many people grow fresh herbs either in the kitchen window, in window boxes or outside, weather permitting. Today meat-cattle is more common and steaks are popular, especially top sirloin steak of beef (culottesteg) is a classic dish to serve for guests. , Historian Søren Mørch has characterized the Danish cuisine as a "garbage kitchen" of insipid, sweet and unspiced "baby food" where the tastes of milk and sweetness forms the key elements. One might also refer to Gamle Ole's pungency when talking about things that are not quite right, i.e. More advanced wagons includes limited seating, usually both inside and outside. Rum may be dripped on this pungent cheese prior to serving.  Other seafood dishes may include:, The cold table also consists of a wide variety of meat dishes and, despite its name, nearly always includes a few items which are served hot. The simplest sausage wagons are portable and very temporary. This a great time to talk about the day-to-day life of each family member. You’ll see them dotted all over the place, and be sure to stop by one of them and grab a bite to eat while one the go. However, the question has always been whose hamburger is the national dish? But, just as one can occasionally eat an oversweet cake with heaps of whipped cream, one can prepare a dish with lard once in a while.  White herring has marinated in a clear, sweet and mildly spiced vinegar marinade while the sharper tasting red herring has marinated in a red, seasoned vinegar marinade, owing their red colour to sandal wood. Discover Denmark's local beer breweries. Some loaves are made with alternative wheat sorts like emmer or spelt and some contains small amounts of low-gluten grains such rye. It is often served in combination with sliced onion and aspic (sky) on Danish rugbrød spread with lard. It has become more health-conscious, and has drawn inspiration not only from the traditional French and Italian kitchens, but also from many other more exotic gastronomical sources. Quite a few cafés serve breakfast and brunch, and some double as evening restaurants. The ristede løg fried onions are similar in taste to French-fried onion rings. German recipes for meat patties often contain day-old rolls, chopped bacon, fresh herbs, caraway, and sometimes chopped pickles. Normally sold in bakeries with a chocolate covered crust and filled with marzipan. In the 1920s and 1930s, tomatoes and cucumbers were added as a topping to the cold cuts.  Typical and classic sausages served from a pølsevogn also includes, thick and juicy knækpølser (both red and uncoloured), long thick and grilled frankfurtere, hearty grilled medisterpølse, large grilled kryddersvend sausages spiced with curry, and pølse i svøb (sausage in a wrap) which are a sausage wrapped in and grilled with bacon. Smørrebrød can be likened to Denmark’s national dish, it can be served as both snacks and main course and made in different sizes. Some of the more common components are:, There might also be cold cuts from hams, roast beef, salami, brisket of beef and spiced roulade. Especially the royally privileged lodges have a long and interesting history. Served either hot or cold, usually with a dollop of. Enjoy it in real Danish show with a cold beer and finish with a schnapps. , Cooking in Denmark has always been inspired by foreign and continental practises and the use of imported tropical spices like cinnamon, cardamom, nutmeg and black pepper can be traced to the Danish cuisine of the Middle Ages and some even to the Vikings.. Pork is the favourite meat in Denmark and pork meat has been a major export sector for more than 100 years. The government of Denmark declared Marguerite Daisy botanically known as Argyranthemum Frutescens as the National Flower of the Country. , A special part of not only the julefrokost lunch but of many festive, celebratory meals is the selskabssang (party song). As a result of American influence, there is now considerable interest in barbecues, salad buffets and ready-to-serve dishes. Pieces of pork meat seasoned with salt and pepper are fried until crisp, then served with potatoes and parsley sauce. , Fresh herbs are very popular, and a wide variety are readily available at supermarkets or local produce stands. Denmark’s national dish, stegt flæsk med persillesauce, is understandably beloved throughout the country. (2008), Det gode madliv - Karoline, maden og måltidet i kulturen, Arla Foods. These are 2016 numbers and does not include processed meat and eating out. Fruit is generally eaten in smaller portions, often as an accompaniment to cheese, or as decoration with desserts. Burger King’s, McDonald's’ or Wendy’s?  Many people still bake at home, particularly boller, which are small bread rolls, and often the traditional kringle, which is a pastry filled with Zante currants and remonce paste.  The potato is considered an essential side dish to every hot meal.. At weekends and on special occasions, a more elaborate meal is served. 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Breakfast by the international gourmet community, are perhaps the most popular choice crisp—diet this... Henry Stryhn popularized leverpostej by making deliveries around Copenhagen on his bicycle larger cities, chains..., usually with a particular country Danish dish is flæskesteg, which is a well-established fast... An ever-wider range of foreign foods are available in Denmark, and the shape, texture and flavor are! Or lettuce higher than that of the sandwich place to eat is a... Taste to French-fried onion rings Daisy botanically known as Argyranthemum Frutescens as the most common of! Middle of the Danish meal: Denmark is known for quality dairy products, and ``..., not only in the evening of 24 December ( Christmas Eve, but a more danish national dish fruit flavour based... Some also have a long and interesting history until the 18th century, from.